Mango Pudding 芒果布甸 (Cantonese: mong gwo bo deen) is a very popular dessert served at Cantonese restaurants. It’s a western dessert but is rarely on western restaurant menus. It’s a combination of fresh Ataulfo mangoes and Panna Cotta. The pudding is velvety smooth with a distinct mango flavour.
My Mango Pudding 芒果布甸 recipe is a simplified version but it does not compromise in taste. The pudding is light and creamy, just like what you’d expect at a restaurant. I love mangoes so I added even more fresh mangoes to this recipe making it better than the ones I’ve had at restaurants.
An important factor to my recipe, besides the fresh mangoes, is the mango ice cream. I remember when I was little, we were in Hong Kong and I had the best mango ice cream that I’ve ever had. It was from the Philippines and it was so creamy and flavourful. I haven’t been able to find it here in Vancouver. But I did find a good substitute for it at my local Asian grocery store. But if you’re lucky enough to have access a mango ice cream you love, you will get great results with this Mango Pudding 芒果布甸 recipe.
Serving this pudding with evaporated milk is not only traditional, it takes the smoothness of the pudding to a whole other level. During the British occupation of Hong Kong, the British brought evaporated milk with them. It was an affordable dairy source and the people in Hong Kong loved it. You can find it in milk tea, coffee, Ovaltine, Horlick and of course Mango Pudding!
Give my Mango Pudding 芒果布甸 a try and see how it measures to restaurant quality for yourself. You’ll be surprised how easy it is to make!
Looking for more classic Hong Kong cafe recipes? Check out my section here
Mango Pudding 芒果布甸
Ingredients
- 300 g Fresh Ataulfo mango meat , cubed
- 150 g Fresh Ataulfo mango meat , pureed
- 200 g Fresh Ataulfo mango meat , chopped (topping)
Optional - 14 g Gelatin powder (2 packets)
- 80 g Sugar
- 180 g Mango ice cream
- 250 ml Whole milk (full fat milk 3.25%)
- 125 ml Water
- 2 tsp Sugar to coat cubed mangoes
- 1 tsp Sugar to coat chopped mangoes
- 1 tsp Coconut oil for greasing ramekins
- 120 ml Evaporated milk
Instructions
- Peel mangoes, remove pit and prepare 300g cubed for adding to the inside of the pudding; 150g pureéd for adding to the liquid mixture; and 200g chopped for topping (optional)
There are many ways to cut a mango but I find peeling it first will give you the cleanest cuts 
- Add 2 tsp of sugar to cubed mangoes. Mix well
The sugar will help the mangoes maintain their colour 
- Add 1 tsp of sugar to chopped mangoes. Mix well
- In a blender, combine 150g mango meat, 180g mango ice cream and 250ml whole milk. Blend until smooth. Set aside
- In a pot, combine 14g gelatin powder and 80g sugar. Mix well. Add 125ml water and mix well
- Heat the pot using medium heat. Stir until gelatin and sugar dissolves
- Add contents from blender to the gelatin mixture in the pot. Stir and mix well
- Grease ramekins with coconut oil or a light oil. I use a coconut oil spray for easy application.
This helps the pudding slide out of the ramekins - Fill the ramekin half-way with the gelatin mixture. Stir regularly
- Distribute the cubed mangoes evenly to each ramekin
- Continue filling the ramekins with the gelatin mixture
- Cover each ramekin with plastic wrap or lid
- Set in the refrigerator for at least 6 hours or until pudding is firm
The shallower the pudding mold, the faster it will set - Serve in ramekins or use a toothpick to loosen the sides and slide onto a plate
- Add the chopped mangoes to the pudding
- Serve each pudding with 2 tbsp of evaporated milk
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